Creamy Chicken & Cheese Enchiladas |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Yet another favourite recipe from Campbell's Soup. Not authentic, by any means, but easy, yummy, and you already have all the ingredients on hand. Ingredients:
1 (10 ounce) can condensed cream of chicken soup (i usually just use cream of mushroom) |
1 cup sour cream |
1 cup salsa |
2 teaspoons chili powder |
2 cups chopped cooked chicken |
1 cup shredded cheddar cheese or 1 cup monterey jack cheese |
12 (6 inch) flour tortillas (i usually use 6 10-inch tortillas) |
1 medium tomato, chopped (about 1 cup) |
1 green onion, chopped (about 2 tbsp.) |
Directions:
1. Mix soup, sour cream, salsa, and chili powder.
2. In a separate bowl, mix ONE CUP of soup mixture with chicken and cheese.
3. Along one side of each tortilla, spread about 1/4 cup chicken mixture (or a little more, depending on what size of tortilla you're using).
4. Roll up each tortilla around filling and place seam-side down in a greased, shallow, 3 quart baking dish or 9x13 pan.
5. Spread remaining soup mixture over enchiladas. Cover and bake at 350F for 40 minutes.
6. Top with tomato and green onion before serving.
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